"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chilled Cucumber Soup Recipe

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This recipe for Chilled Cucumber Soup, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy White
Added: Tuesday, September 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Medium Cucumbers
2 Tbs. finely chopped green onion
1 C. chicken broth
1/4 tsp. white pepper
2 C. Plain low-fat yogurt
3 Tbs. chopped fresh mint, or 2 tsp. celery seed

Directions:
Directions:
Pare cucumbers, halve lengthwise, remove seeds and discard. Cut cucumbers in 1-inch lengths.

Put cucumbers, onions, chicken broth, and pepper in container of blender, whirl to puree.

Add yogurt and whirl long enough to blend. Stir in mint. Chill soup several hours before serving.

Serve with mint leaves and a dollop of sour cream.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes + 2+hours for chilling

 

 

 

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